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Most weeks there’s one vegetable in our CSA batch that was grown indoors: tomatoes (last week) alternated with paprika, eggplant, et cetera. Or it’s interchanged with fruit, that doesn’t necessarily come from the glass house.
- Red lettuce
- Pointed pepper
On the menu this week were mashed potatoes with raw endive and an Indian chard dish (in lieu of spinach) to eat with the leftover takeaway of cauliflower bhajee and dal tarka (lentils). And basmati rice of course — it’s the best smelling rice I know!!!
Unfortunately naan bread is often made with animal products like yoghurt. So I always make sure to have some bake-off organic naan that is 100% vegan in the pantry. Can’t have Indian food without it, can you? ;)
Okay, I know this post is a bit late, but these were the local organic veggies we ate in the past days. There’ll be a new batch tomorrow!
- Cauliflowers (Indian curry with tofu on Monday)
- Red berries (snack)
- Swiss chard (quiche and salad on Friday)
- Zucchinis (zucchini soup with fresh mint on Thursday, together with salad and garlic ciabatta)
- Leek (Monday’s curry and … to be decided)
- Parsley (multiple use)
I’m sorry that this week’s recipes are both in Dutch!
I’m pressed for time so I’ll just briefly log this week’s local organic vegetables, including a call for help: do you know what the greens below the rhubarb are called in English? In Dutch it’s raapsteeltjes, which would literally translate into… turnip stalks? :\
- swiss chard
- snow peas
- raapsteeltjes > turnip-tops
- red Batavia lettuce
- plum tomatoes
I present to you: Thursday 9th of July’s bento (#60).
- quiche wedge (rocket salad*, potato*, pine nuts, cheese, egg*)
- seedless grapes
- red & black currants*
- homegrown bean sprouts*
- emmental La vache qui rit cheese
- homegrown garden cress*
- beet* salad on romaine leaves* (go to bento #59 for ingredients)
All ingredients marked with ‘*’ were organic. We got some new garden beet in our veggie bag this week. What shall we prepare with them this time? Their leaves, which are almost the same as (Swiss) chard and can be processed like spinach, we already ate in a Italian pasta sauce.
Veggiebag week 28-2009
I decided I would like to be able to look up what came in our weekly Aardvlo bag of organic vegetables. At the end of each year there’s a questionnaire about what you would love to get more often — or what you didn’t like so much. A question that’s easier to answer when you can remember what you got! :-o
So, week 28 of 2009 brought us: a whole bag of basil (we made some fresh pesto sauce and used that on bruschettas, in a salad dressing and for a pasta salad), a head of lettuce, leeks (we had some oven steamed with cheese; there’s one stalk left which we will probable eat with nasi goreng), tomatoes, red beet with leaves, red and black berries.
Are you all really jealous now? ;)